KR980000130A - How to enhance salty and / or good taste of food - Google Patents

How to enhance salty and / or good taste of food Download PDF

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Publication number
KR980000130A
KR980000130A KR1019970026252A KR19970026252A KR980000130A KR 980000130 A KR980000130 A KR 980000130A KR 1019970026252 A KR1019970026252 A KR 1019970026252A KR 19970026252 A KR19970026252 A KR 19970026252A KR 980000130 A KR980000130 A KR 980000130A
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South Korea
Prior art keywords
food
ingredients
good taste
sodium chloride
trehalose
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KR1019970026252A
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Korean (ko)
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KR100473434B1 (en
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유키오 우치다
사토시 이리타니
도시오 미야케
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하야시바라 겐
가부시키가이샤 하야시바라 세부쓰 가가쿠 겐쿠쇼
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/16—Taste affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/636—Trehalose

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  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Saccharide Compounds (AREA)

Abstract

트레할로오스를 사용함으로써 불만족스러운 맛과 풍미를 부여함이 없이 염화나트륨을 함유한 음식물 및 그 재료의 짠맛 및/또는 좋은 맛을 증강시키는 방법을 제공한다. 첨가되는 트레할로오스의 첨가량은 통상적으로 고형물 기준으로 음식물 및 그 재료에 대하여 약 1.5~12%의 범위이다. 이 방법에 의하여 양호한 짠맛을 상실함이 없이 종래의 짠 음식물에 사용되고 있던 염화 나트륨의 함유량을 감소시킬 수 있다.The use of trehalose provides a method of enhancing the salty and / or good taste of food containing sodium chloride and its ingredients without imparting an unsatisfactory taste and flavor. The amount of trehalose added is usually in the range of about 1.5-12% of food and its ingredients on a solids basis. By this method, content of sodium chloride used for the conventional salty foods can be reduced, without losing good salty taste.

Description

음식물의 짠맛 및/ 또는 좋은맛 증강방법How to enhance salty and / or good taste of food

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (15)

트레할로오스를 사용함을 특징으로 하는 음식물 및 그 재료의 짠맛 및/또는 좋은 맛의 증강방법.A method for enhancing the saltiness and / or good taste of food and its ingredients, characterized by using trehalose. 청구항 1에 있어서, 상기 음식물 및 그 재료에는 염화 나트륨을 함유하고 / 혹은 염화나트륨이 첨가되는 증강방법.The method of claim 1, wherein the food and its ingredients contain sodium chloride and / or sodium chloride is added. 청구항 2에 있어서, 상기 염화 나트룸의 함유량이 상기 음식물 및 그 재료에 대하여 고형물 기준으로 1.5w/w% 이상인 증강방법.The method according to claim 2, wherein the content of sodium chloride is 1.5 w / w% or more based on solids with respect to the food and its ingredients. 청구항 1에 있어서, 상기 음식물 및 그 재료에는 좋은맛 부여물질을 함유하고/혹은 상기 물질이 첨가되는 증강방법.The method according to claim 1, wherein the food and its ingredients contain a good taste-providing substance and / or the substance is added. 청구항 1에 있어서, 상기 트레할로오스는 상기 음식물 및 그 재료에 대하여 고형물 기준으로1.5w/w%이상의 양으로 사용되는 증강방법.The method according to claim 1, wherein the trehalose is used in an amount of 1.5 w / w or more based on solids with respect to the food and its ingredients. 청구항 5에 있어서, 상기 트레할로오스는 상기 음식물 및 그 재료에 대하여 고형물 기준으로 1.5~12w/w%의 양으로 사용되는 증강방법.The method according to claim 5, wherein the trehalose is used in an amount of 1.5 to 12 w / w% on a solids basis with respect to the food and its ingredients. 청구항 1에 있어서, 상기 트레할로오스는 상기 음식물 및 그 재료에 대하여 배합되거나 첨가되는 증강방법.The method of claim 1, wherein the trehalose is blended or added to the food and its ingredients. 청구항 4에 있어서, 상기 좋은맛 부여물질의 함유량이 상기 염화 나트륨에 대하여 0.1~50%인 증강방법.The method according to claim 4, wherein the content of the good taste imparting substance is 0.1 to 50% with respect to the sodium chloride. 청구항 1의 방법에 의하여 수득된 짠맛 및/또는 좋은 맛이 증강된 음식물 또는 그 재료.Food or foodstuffs having enhanced salty and / or good taste obtained by the method of claim 1. 청구항 9에 있어서, 염분이 감소된 음식물 또는 그 재료인 음식물 또는 그 재료.10. The food or material thereof according to claim 9, wherein the salt is food or food material having a reduced salt. 청구항 9에 있어서, 조미료류,과자류, 가공 시리얼류, 피클류, 우유제품류,육재품류, 어육 제품류, 생선 내장젓갈류, 진미류, 소금절임류, 소금절이 건조 식품류, 부식류, 병조림류, 소프트 드링크류, 인스탄트 케이크 믹스류 및 인스탄트 푸우드류로 된 군으로부터 선택되는 1종 이상인 음식물 또는 그 재료.The method according to claim 9, seasonings, sweets, processed cereals, pickles, milk products, meat products, fish meat products, fish guts salted fish, delicacies, pickles, salted dried foods, humus, bottled foods, soft drinks Or at least one food or ingredients thereof selected from the group consisting of instant cake mixtures, instant cake mixes and instant foods. 청구항 1의 방법에 의하여 수득된 음식물 및 그 재료의 짠맛 및/또는 좋은 맛을 증강시키는 단계를 포함하는 음식물 또는 그 재료의 제조방법.A method for producing a food or a foodstuff comprising the step of enhancing the salty and / or good taste of the food and the foodstuff obtained by the method of claim 1. 청구항 12에 있어서, 상기 음식물 및 그 재료는 염분이 감소된 음식물 및 그 재료인 제조방법.The method of claim 12, wherein the food and its ingredients are foods with reduced salinity and the ingredients thereof. 트레할로오스를 함유하는 짠맛 및/또는 좋은맛의 정도를 증강시키는 증강제.Enhancers to enhance the degree of salty and / or good taste containing trehalose. 염화나트륨, 향신료, 염화나트륨 대체 물질, 짠맛의 정도를 증강시키는 기타의 증강제, 미네랄 강화제 및 좋은맛 부여제로 된 군으로부터 선택되는 1종 이상과 트레할로오스를 함유하는 짠맛 및/또는 좋은 맛의 정도를 증강시키는 증강제.One or more selected from the group consisting of sodium chloride, spices, sodium chloride alternatives, other enhancers, mineral enhancers, and flavoring agents that enhance saltiness and saltiness and / or good taste levels containing trehalose. Enhancer. ※ 참고사항 : 최초출원 내용에 의하역 공개하는 것임.※ Note: The loading and unloading is based on the initial application.
KR1019970026252A 1996-06-20 1997-06-20 How to increase the saltiness and / or good taste of food KR100473434B1 (en)

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Application Number Priority Date Filing Date Title
JP96-178700 1996-06-20
JP17870096 1996-06-20
JP16671197A JP3549366B2 (en) 1996-06-20 1997-06-10 Method for enhancing taste and / or umami from salt in food and drink
JP97-166711 1997-06-10

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KR100473434B1 KR100473434B1 (en) 2005-07-18

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EP (1) EP0813820B1 (en)
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KR (1) KR100473434B1 (en)
DE (1) DE69730081T2 (en)
TW (1) TW442263B (en)

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